Crème Anglaise (Pouring Custard)
Ingredients:
500ml milk (or half milk, half cream for richness)
100g caster sugar
6 large egg yolks
1 tsp vanilla extract or ½ vanilla bean
Method:
Heat milk with vanilla until just below boiling, then remove from heat.
Whisk egg yolks and sugar until pale.
Gradually pour hot milk into yolks, whisking constantly.
Return to low heat, stirring continuously, until mixture thickens enough to coat the back of a spoon (do not boil).
Strain if needed. Serve warm or chilled.
Notes: Use as sauce for desserts, ice cream base, or classic puddings.
Crème Pâtissière (Pastry Cream)
Ingredients:
500ml milk
100g caster sugar
4 large egg yolks
50g cornflour (or plain flour)
50g butter
1 tsp vanilla extract or ½ vanilla bean
Method:
Heat milk with half the sugar and vanilla until steaming.
Whisk yolks, remaining sugar, and cornflour to a smooth paste.
Slowly pour hot milk into yolk mixture, whisking continuously.
Return to pan, cook over medium heat, whisking constantly, until thick and bubbling.
Remove from heat, whisk in butter for smoothness.
Cool with cling film touching surface to avoid skin forming.
Notes: Pipe into tarts, éclairs, profiteroles, mille-feuille.
Crème Diplomate (Lightened Pastry Cream)
Ingredients:
500ml crème pâtissière (cooled)
250ml thickened cream, whipped to soft peaks
1–2 tsp powdered gelatine (optional for extra stability)
Method:
If using, bloom gelatine in cold water, dissolve gently, and mix into pastry cream.
Gently fold whipped cream into cooled pastry cream.
Chill to set if needed.
Notes: Use for lighter tarts, parfaits, delicate cream puffs.
Crème Chiboust (Mousse-Like Custard)
Ingredients:
500ml crème pâtissière (warm)
3 egg whites
75g caster sugar
1–2 tsp powdered gelatine (optional for stability)
Method:
Bloom and dissolve gelatine, mix into warm pastry cream.
Whisk egg whites to stiff peaks, gradually adding sugar to form glossy meringue.
Fold meringue gently into pastry cream.
Chill to set.
Notes: Ideal for fruit flans, layered cakes, set moulded desserts.
Crème Caramel (Baked & Inverted Custard)
Ingredients:
Caramel:
150g sugar
2 tbsp water
Custard:
500ml milk
100g caster sugar
4 large eggs
1 tsp vanilla extract
Method:
Make caramel: Heat sugar and water until deep golden, pour into ramekins.
Heat milk and vanilla.
Whisk eggs and sugar, pour warm milk in slowly.
Strain mixture into ramekins over caramel.
Bake in water bath at 150°C for ~35–40 minutes until set but still jiggly.
Cool, chill, invert to serve.
Notes: Classic, elegant, great for make-ahead desserts.
Crème Brûlée (Baked Custard with Caramelised Top)
Ingredients:
500ml thickened cream
100g caster sugar
5 large egg yolks
1 tsp vanilla extract
Extra sugar for topping
Method:
Heat cream and vanilla until just below boiling.
Whisk yolks and sugar until pale.
Gradually mix hot cream into yolks.
Strain mixture into ramekins.
Bake in water bath at 150°C for 30–35 minutes until just set.
Chill completely.
Sprinkle sugar on top, caramelise with blow torch until golden and crackly.
Notes: Rich, creamy base with dramatic crackling sugar top.
TIPS FOR THE BEST CUSTARD
Low & Slow Heat
Custard is delicate — too much heat and you'll scramble the eggs.
Tip:
Always cook over low to medium heat.
For stovetop custards (Crème Anglaise, Crème Pâtissière), stir constantly and remove from heat the second it thickens.
For baked custards (Crème Brûlée, Crème Caramel), use a water bath to ensure gentle, even cooking.
Temper Your Eggs
Pouring hot milk straight into eggs can curdle them.
Tip:
Slowly drizzle hot milk or cream into your egg mixture while whisking constantly.
This gradually raises the temperature without shocking the eggs — crucial for smooth, lump-free custard.
Strain for Silky Perfection
Even if you’re careful, tiny lumps can happen — professional kitchens always strain custard.
Tip:
Pass your finished custard through a fine sieve before chilling or baking.
This removes any cooked egg bits and guarantees a silky, luxurious texture.
Bonus: Patience is your best friend — rush a custard and it shows. Master these tricks, and your custard will always be smooth, creamy, and restaurant-worthy.
Want me to turn this into a printable kitchen tip sheet? Just say the word!
